Recipe: Miso Roasted Sweet Potato & Tofu Bowl

Miso-roasted sweet potatoes and tofu are the savory heart of a quinoa salad served at Third Coast restaurant.

Photo: Third Coast / Third Coast

For the quinoa:

1 cup uncooked quinoa

¼ cup rice vinegar

1 tablespoon Sriracha

For the roasted vegetables and tofu:

¼ cup miso paste (white or red)

1 tablespoons sesame oil

2 tablespoons rice vinegar

1 teaspoon soy sauce

1 teaspoon fresh grated ginger

2 medium sweet potatoes, peeled and cubed

1 block firm tofu, cubed

For the salad:

1 large English cucumber, halved, seeded and chopped

1 bunch broccolini (blanched, shocked & chopped)

1/3 cup chopped fresh cilantro

½ cup roasted cashews, roughly chopped

Instructions: Preheat oven to 375 degrees. Line two sheet pans with parchment paper.

In a pot, cover the quinoa with water, bring to a boil, and simmer until all the liquid has evaporated. Once cooked, transfer to a bowl to cool and set aside.

Whisk together the miso paste with sesame oil, 2 tablespoons rice vinegar, soy sauce and grated ginger. Add the cubed sweet potatoes and tofu and toss. Put tofu and sweet potatoes on sheet pans and roast in the oven until caramelized. You will need to flip them while cooking to brown on all sides. Total cooking time will be about 20 minutes. You are looking for golden caramelization.

Mix the ¼ cup rice vinegar and Sriracha with the cooked quinoa. Toss well to combine. Fold in the cucumber, broccolini, sweet potatoes and tofu along with cilantro. Garnish with chopped cashews